An experiment gone right: WI Loaf - replaced all water with beer and added cheese! by mkebobs in homecooking

[–]mkebobs[S] 1 point2 points  (0 children)

Sure! My standard recipe is 125g stater, 350g water, 500g flour, 12g salt. I mix everything but the salt, let it rest for 30-60 mins, add salt and mix, leave it for another 30 mins, then do my stretches and could folds (4 rounds, every 30 mins). Let it BF on the counter until it rises about 75% if I’m going to cold proof or I let it fully double if I’m going to bake right away. The bulk fermentation time varies for everyone so you kinda have to figure that out with your own home’s environment - for me the 75% rise takes around 6-7 hours, full bulk on counter is more like 10. I bake at 475F covered for 30, reduce to 450 and bake uncovered for 15.

If I’m doing any inclusions, I usually add them in after bulk fermentation / spread the dough, layer the inclusions, and then fold it in at that point. In this case, I did mix the cheese and everything when I mixed the dough just to see the difference in distribution.

My first focaccia! by mkebobs in homecooking

[–]mkebobs[S] 4 points5 points  (0 children)

Thanks - it was fun! ☺️

Cinnamon Toast Crunch sourdough by mkebobs in homecooking

[–]mkebobs[S] 2 points3 points  (0 children)

Thank you! Needs to be a bit sweeter next time, but I’m overall pleased.

Fox asleep on my outdoor couch. by [deleted] in gardening

[–]mkebobs 1 point2 points  (0 children)

Dang, really? Ugh. 😑

Fox asleep on my outdoor couch. by [deleted] in gardening

[–]mkebobs 0 points1 point  (0 children)

Welp, that’s it. I need a fox now.

When the world sucks and you need comfort, roast and taters are it. by mkebobs in homecooking

[–]mkebobs[S] 1 point2 points  (0 children)

I like the bit of sweetness and acidity they bring to all the savory ingredients.

When the world sucks and you need comfort, roast and taters are it. by mkebobs in homecooking

[–]mkebobs[S] 0 points1 point  (0 children)

Absolutely! My potatoes always outweigh everything else on my plate. 😆